Account

Follow us

Yellow Squash Pasta with Caramelized Lemon

Photo: Jennifer Causey

Active Time

20 Mins

Total Time

3 Hours 20 Mins

Yield

Serves 4 (serving size: 3/4 cup)

By
Julia Levy

June 2017

This gorgeous side goes well with simply grilled meat or poultry. Yellow squash has a high water content, which means that cooking the squash noodles would release a lot of liquid. We opt instead to air-dry them and keep them raw for more freshness and plenty of crunch. Look for lemons with thinner skins (smoother, shinier skins are often thinner); you'll get a nice citrus hit with each bite, but charring the slices softens the flavor so it's not overpowering. Serve right after tossing everything together, as the squash will start to wilt.

Ingredients

1 1/2 pounds yellow squash (about 3 large squash)

3 medium lemons, divided

1 1/2 tablespoons olive oil, divided

1/4 teaspoon kosher salt, divided

1/8 teaspoon sugar

1/2 cup roughly chopped celery leaves

3/4 ounce Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)

1/2 teaspoon black pepper

Nutritional Information

Calories 97

Fat 7.9g

Satfat 2.1g

Monofat 4.1g

Polyfat 0.6g

Protein 2g

Carbohydrate 6g

Fiber 2g

Cholesterol 5mg

Iron 0.0mg

Sodium 230mg

Calcium 67mg

Sugars 1g

Est. added sugars 0g

Calories 97

Fat 7.9g

Satfat 2.1g

Monofat 4.1g

Polyfat 0.6g

Protein 2g

Carbohydrate 6g

Fiber 2g

Cholesterol 5mg

Iron 0.0mg

Sodium 230mg

Calcium 67mg

Sugars 1g

Est. added sugars 0g

How to Make It

Step 1

Trim squash ends, and halve squash crosswise. Using a spoon, carefully scoop out inner seeds from each squash, removing as little flesh as possible. Cut squash into large noodles using a spiralizer. Place squash noodles between 2 layers of paper towels. Let stand at room temperature until dry, about 3 hours.

Step 2

Transfer noodles to a medium bowl. Grate rind from 1 lemon to equal 1/2 teaspoon. Cut same lemon in half; squeeze juice to equal 1 tablespoon. Set aside rind and juice. Trim tops and bottoms of remaining 2 lemons, and slice into half-moons.